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Seasoned with Kombu Tea Chrysanthemum Greens Fried Rice

Seasoned with Kombu Tea Chrysanthemum Greens Fried Rice

The richness of the salted kelp and the bitter taste of the chrysanthemum greens goes well with rice.

Ingredients: 1 serving

Hot cooked white rice
180 g
Chrysanthemum greens
30 g (about 2)
Sesame oil
1 teaspoon
Salt and pepper
a small amount
Kombu tea
1 heaped teaspoon
Soy sauce
1 teaspoon
White sesame seeds
to taste

Steps

1. Warm the rice if it's cold. Coarsely chop the chrysanthemum greens (remove about 1 cm of the hard root ends).
2. Add sesame oil to a hot frying pan and saute the chrysanthemum greens on medium heat.
3. Add the warm rice, and cook on high heat.
4. Once the oil is evenly mixed in, add the salt, pepper, and kombu tea.
5. Pour in the soy sauce from the sides of the pan, stir once, and stop the heat.
6. Transfer to a serving plate and top with white sesame seeds if as desired.

Story Behind this Recipe

I made this since I had some chrysanthemum greens.